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Summary

Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems.

Table of Contents

Preface to the Second Edition

ix

Note to Students and Teachers: Use of Notes

xi

Introduction to Hospitality Law

1

(8)

Hospitality Operations and Government Regulations

9

(26)

Civil Rights Implications of Admission Policies

35

(16)

Sales of Food and Beverages

51

(26)

Foodservice Liability for the Safety of Patrons and their Property

77

(26)

Hotel Liability for the Safety of Guests and their Property

103

(24)

Maintaining Security

127

(24)

Staff Selection and Supervision

151

(28)

Employer-Employee Administrative Issues

179

(20)

Foodservice and Hotel Contracts

199

(38)

Property Rights

237

(40)

Forms of Business Organization

277

(28)

Franchising

305

(20)

Bankruptcy and Reorganization

325

(20)

Choosing and Managing Your Attorney

345

(14)

The Court System and Out-of-Court Settlement

359

(14)

Appendix A Federal Acts Affecting Foodservice Operators

373

(4)

Appendix B Accuracy in Menus

377

(8)

Appendix C State Laws Prohibiting Discrimination in Places of Public Accommodation